Prepare the Sauce: In a small bowl or jug, whisk together all the ingredients for the sauce: light soy sauce, dark soy sauce, honey, rice vinegar, toasted sesame oil, and water. Set it aside for later. This is a good time to learn about the different types of soy sauce if you're curious.

Coat the Chicken: Place the chicken pieces in a medium bowl and sprinkle the cornflour over them. Toss everything together until each piece is lightly and evenly coated.

Sear the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, carefully add half of the chicken pieces in a single layer. Be sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. I find that cooking in two batches gives the best results.

Set Chicken Aside: Once cooked, remove the chicken from the pan with a slotted spoon and set it aside on a plate. Repeat the searing process with the remaining chicken pieces. Ensure your chicken is cooked to a safe internal temperature, as advised by the FSA.

Sauté the Aromatics: Reduce the heat to medium-low. Add the minced garlic, grated ginger, and the white parts of the spring onions to the pan. Sauté for about 30-60 seconds until fragrant. Be very careful not to let the garlic burn, as it will become bitter.

Simmer the Sauce: Pour the prepared soy garlic sauce into the pan. Bring it to a gentle simmer, stirring occasionally. Let it bubble for 2-3 minutes, which will allow it to thicken slightly.

Combine and Coat: Return the cooked chicken pieces to the pan. Stir everything together gently to ensure every piece of chicken is thoroughly coated in the glossy sauce. Let it warm through for another minute.

Garnish and Serve: Turn off the heat. Stir in the green parts of the spring onions and sprinkle with toasted sesame seeds. Serve immediately.